Crispy Buffalo Chicken Bowl with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Bowl with Roasted Sweet Potatoes

Savor the excitement of tender, crispy buffalo chicken paired with perfectly roasted sweet potatoes and a bed of fresh mixed greens. This bowl delivers an aromatic blend of spicy buffalo sauce with the natural sweetness of roasted yams, creating a balance of heat, tang, and wholesome flavor in every bite.

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NUTRITION

342kcal
Protein
35.5g
Fat
8.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 small Sweet Potato (130g)

1 tsp Olive Oil (5g)

2 tbsp Buffalo Sauce (30g)

1 cup Mixed Greens (55g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the sweet potato into cubes and toss with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until cooked through and the internal temperature reaches 165°F (74°C), about 6-7 minutes per side. Let the chicken rest for 5 minutes before slicing.

  • 4

    In a small pan, warm the buffalo sauce over low heat. Toss the sliced chicken in the buffalo sauce until fully coated.

  • 5

    Assemble the bowl by placing the mixed greens as the base, then add the roasted sweet potatoes and buffalo chicken on top.

  • 6

    Drizzle any remaining buffalo sauce over the bowl and serve immediately.

Crispy Buffalo Chicken Bowl with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Bowl with Roasted Sweet Potatoes

Savor the excitement of tender, crispy buffalo chicken paired with perfectly roasted sweet potatoes and a bed of fresh mixed greens. This bowl delivers an aromatic blend of spicy buffalo sauce with the natural sweetness of roasted yams, creating a balance of heat, tang, and wholesome flavor in every bite.

NUTRITION

342kcal
Protein
35.5g
Fat
8.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 small Sweet Potato (130g)

1 tsp Olive Oil (5g)

2 tbsp Buffalo Sauce (30g)

1 cup Mixed Greens (55g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the sweet potato into cubes and toss with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until cooked through and the internal temperature reaches 165°F (74°C), about 6-7 minutes per side. Let the chicken rest for 5 minutes before slicing.

  • 4

    In a small pan, warm the buffalo sauce over low heat. Toss the sliced chicken in the buffalo sauce until fully coated.

  • 5

    Assemble the bowl by placing the mixed greens as the base, then add the roasted sweet potatoes and buffalo chicken on top.

  • 6

    Drizzle any remaining buffalo sauce over the bowl and serve immediately.